In a food processor or blender, combine the olives, anchovies,
capers and olive oil. With motor running, drop the garlic in.
Process, using long pulses, to a fairly smooth puree, scraping down
sides of bowl if needed. Or chop the ingredients by hand until they
become a paste. The olivade can be stored in fridge for up to 1
week.

Preheat oven to 400ºF. Arrange bread in a single layer on a baking
sheet. Bake 5-8 minutes, turning the bread once, until it is pale
golden on both sides. The crostini can be stored at room temp in a
sealed plastic bag for 8 hours, or frozen. Spread each toast with 1
tsp. of olive and serve.